Sopa de Papa (Potato Soup)

 
In my family we have some dishes that we call emergency dishes, dishes that my parents used to cook when they didn’t have time or money and this is the case of this soup as the ingredients are very basic and cheap, but the result is a soup pack with tons of nice flavour. Feel free to add more ingredients if you want t make it even nicer, but in this occasion I will tell you the way my dad used to make it.

Serves 4

Prep 10 min

Cook 35 min approx

Ingredients

  • 500 gr baby potatoes peeled and cut in chunks 
  • 1 organic tin chopped tomatoes
  • 5 measuring cups of hot chicken or vegetable stock
  • 1 small chopped onion finely
  • 1 clove garlic peeled
  • A pinch of Mexican oregano
  • A pinch of Epazote
  • 1 tbsp rapeseed oil
  • 1 tbsp organic tomato paste    
  • Salt and black pepper to taste

To garnish (optional)

  • 1 cup halum cheese cut in small cubes
  • 1 avocado cut
  • 2 tbsp chopped coriander
  • 1 lime
  • 1/2 fresh jalapeño (optional)

Method

  1. Blend the chopped tin tomatoes, onion and garlic.
  2. Heat a sauce pan, add the oil, tomato sauce, cook for 10 min.
  3. Add the stock,  tomato paste, pinch of epazote, pinch of oregano, salt and black pepper to taste and potatoes, cook for 15 min or until the potatoes are tender. 
  4. Check the seasoning for the last time before turning the heat off.
  5. Serve in a bowl, scatter the halum cheese, avocado, coriander, squeeze some lime and enjoy with a refreshing hibiscus water.

Listo!

Provecho!

Paletas Heladas de Sandía (Watermelon Ice Lollies)

  
I remember when I was a child my mum used to make “Hielitos” which were like a sort of ice lollies but instead of being lollies with a stick, my mum used to used a little plastic bag, this is a very common way to make ice lollies in Mexico, I used to love them, but I remember that my mum used to use cool-aid, a sort of flavour powder, my watermelon lollies are much nicer and healthier, so, sorry mum! 

Makes 6 small ice lollies

Ingredients

  • Half a watermelon cut in chunks and deseeded
  • 1 tbsp Organic Agave Syrup or more if you have a sweet tooth

You need:

Ice lollies cases

Method 

Put the watermelon with the Agave syrup in a blender or in a jar and blend with a hand blender. Pour into the lollies cases and freeze until they are frozen. 

To take them out of their cases, just pass them through some hot water and they will come out with no problem.

Listo! 

Provecho! 

Salsa de Molcajete (Molcajete Salsa)

  

The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle  and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour.

Every home tent to have a Molcajete that it is given from one generation to another one. In my family my dad’s Molcajete was very famous and it was well used thousands of times, unfortunately when he passed away it got lost. Nobody knows what happened or at least that is what my mum says.

If you have the opportunity to get one, get it, because you will taste the difference that a Molcajete makes to your salsas.

Here is this simple recipe that probably every family in Mexico knows, but if you get it wrong, it won’t taste the same.

Serves 4

Prep 2 min

Cook 20 min

Ingredients

  • 3 medium tomatoes 
  • 1/2 onion peeled 
  • 2 jalapeño chilies
  • 1 garlic clove peeled
  • Salt to taste

Method

Put a frying pan to heat, when it is very hot put the tomatoes, onion and jalapeños to roast, turn them from time to time, so they can roast all around.

In the meantime in a Molcajete or a pestle and mortar put salt and the peeled garlic clove and mashed it until getting a paste, then when the chillies are roasted all around transfer them in to the Molcajete and mashed, then the onion, but before putting it, first cut it and then mashed in the Molcajete, then add the tomatoes and mashed them until everything is mix and mashed. Taste for salt and enjoy!

Listo!

Provecho!

Salpicón Mexicano de Res (Mexican Beef Salpicon)

I have been craving Salpicón since I was in México, it is my second favourite dish after my mum’s sopes, so today I thought that even though I am still jetlag, I was going to make it, so I went to get the meat at my local organic butcher, Grahams, who sells amazing meats, I came back home, got myself into the kitchen and didn’t stop until was done. Continue reading “Salpicón Mexicano de Res (Mexican Beef Salpicon)”

Huevos al Albañil (Bricklayer Eggs)

  
Mexico is a country full of amazing food, we are very creative, specially when it comes to name dishes, for example this one, huevos al albañil (bricklayer eggs).

My dad used to cook this breakfast dish for us sometimes, but I never knew what the name was until two years ago that a Mexican friend of mine came to my house and cook this for us, I have heard of them, but I had no idea that they look like my dad’s breakfasts dish.

There are different version of it, apparently the original huevos al Albañil go with green salsa and a fried tortilla, but some people cook them like my dad used to, with red salsa, so that is the way I make them.

But you might be asking yourself, why bricklayer eggs?, well in Mexico every May 3rd we celebrate the Cross Day and Builder’s Day and during that day builders around Mexico celebrate by organising a party at the building site they are working at, usual this parties only involve eating, drinking and listening to music. They cook the food at the building site, so I guess that this dish was born in one of those parties, it is very easy to cook and delicious to eat. Well done to all the builders in Mexico, who are, most of the time, very hard working and humble people!

Serves 2

Prep 5 min

Cook 20 min

Ingredients

For the eggs

  • 4 eggs bitten
  • Salt to taste
  • 1 tbsp vegetable oil 

For the salsa

  • 2 big tomatoes cut in halves
  • 1/2 onion peeled
  • 1 small clove garlic skin on
  • 1 arbol chili or 2 if you can handle the heat
  • Salt to taste 

Method

Put a frying pan to heat and put the tomatoes, onion and garlic to toast for around 15 min turning them from time to time to avoid burning them too much from one side, on the last minute add the arbol chili, and toast it for 30 sec. Then put everything in a blender and blend. Put a sauce pan to heat with a bit of oil and transfer the sauce into it, continue cooking. In the meantime on a frying pan, add the oil and start cooking the eggs, stir them but not too much, they have to be between a scrambled and an omelette eggs, when they are cook add them to the sauce and cook for 2 min and turn the heat off.

Traditionally they are accompanied by refried beans and tortillas.

Listo!

Provecho!